Strudsegeg with orange sauce

Ingredients for Strudsegeg with orange sauce

Instructions for Strudsegeg with orange sauce

To prepare the Strudsegeg with orange sauce recipe, please follow these instructions:

Peel the orange and lemon and remove the white skin on the inside of the skull. Cut the skull into super thin and long strips and give them a boil in water. Fill with cold water and drizzle in sieve. Dip the meat dry with a kitchen roll and brown it on both sides in a saucepan. Bring the meat and stir the mustard and sugar in. Let it caramelize. Add white wine and cook it down to half. Add broth, juice from the orange and 1/2 lemon. Put the meat back in the pan and cook it under low approx. 10 minutes on each side until the meat is pink inside. Take the steps and keep it warm. Even to a thin sauce with corn starch touched with cold water. Add the orange / lemon strips and season with salt and pepper and possibly. orange liqueur. Serve with raw potato boats and green beans.